Non-GMO Corn Husks for Tamales
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Non-GMO Corn Husks for Tamales

Non-GMO corn husks, or hojas de maíz, are a key component to making tamales at home. Rather than the run-of-the-mill, bone-dry version found at your local market, these hojas are sun-dried, then re-hydrated and vacuum sealed for freshness. You can say goodbye to overnight soaking in boiling water — these soft, pliable hojas are a game-changer.   

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• 15.5 oz non-GMO Hojas de Maíz (approx. 50 husks)

A note: These corn husks will last up to four months or can be frozen to extend their shelf life.
While hojas arrive pliable, we do recommend soaking in hot water for at least 10 minutes to dissipate any scent of sulfur dioxide (traditionally used as a preservative).

Making tamales is a labor of love. Plan on setting aside a day to embark on this cooking project. In addition to hojas, you’ll need: masa harina, your preferred fat (lard or vegan substitute), broth, baking powder, and the filling of your choice. Check out the ¡Tamales! book or our blog for ideas.

Tamales From Masa Harina

Red pork, green chicken, cheese and jalapeños, oyster mushrooms … No matter which type of tamales you’re dreaming of this season, know that you can make them at home with our Heirloom Corn Masa Harina. You’ll need time, patience, and a few helping hands, but trust us — you’ll be handsomely rewarded with quite the crowd-pleasing feast. Read on for our recipe and easy-to-follow videos.

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